▢3 tablespoons olive oil ▢1 (16-ounce) package tri-color coleslaw mix ▢3 chicken breasts cooked and shredded ▢salt and pepper to taste ▢1 (16-ounce) package egg roll wrappers ▢vegetable oil for frying
In a large saucepan, heat olive oil over medium heat. Add coleslaw and sauté until limp.
Add shredded chicken and sauté for 2–3 minutes, until well mixed. Season with salt and pepper and turn off the heat.
Place an egg roll wrapper in front of you, angled so it looks like a diamond. Add ¼–⅓ cup slaw and chicken mixture horizontally across the middle of your egg roll wrapper.
Place an egg roll wrapper in front of you, angled so it looks like a diamond. Add ¼–⅓ cup slaw and chicken mixture horizontally across the middle of your egg roll wrapper.
Working in batches if necessary, fry egg rolls in the hot oil until golden brown on both sides. Serve warm with your dipping sauce of choice.